by Karin Calloway
During a Thai cooking class at a local gourmet store I lamented about making restaurant-style Thai rice pudding at home. One of my students showed up the next week with her recipe for Sweet Sticky Rice with Mango and it was exactly what I was looking for.
Most recipes I had tried called for cooking Jasmine rice in a combination of coconut milk and sugar, but they lacked the texture of the dish I enjoyed in my favorite Thai restaurant. Here, the rice is cooked on its own while a can of coconut milk is reduced to one cup, and then is combined with sugar and a bit of salt.
The sweetened coconut milk reduction is folded into the warm rice for a dessert that is as comforting as Grandma’s rice pudding, but much more sublime. When you top each serving with sweet, ripe mango the dish astonishingly tops Crème Brulé on my list of dessert favorites!
Makes 6 servings.
A Taste for Thai
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